Balsamic Glazed Pork Ribs
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Balsamic Glazed Pork Ribs

Balsamic Glazed Pork Ribs

with Loaded Roasted Potatoes and Creamy Slaw


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

728 g

BBQ Pork Ribs, fully cooked

170 g

Coleslaw Cabbage Mix

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp

White Wine Vinegar

7 g


2 unit(s)

Russet Potato

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

28 g

Salad Topping Mix

(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Balsamic Glaze

Not included in your delivery

1 tsp


2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories1090 kcal
Fat65 g
Saturated Fat20 g
Carbohydrate84 g
Sugar38 g
Dietary Fiber5 g
Protein46 g
Cholesterol145 mg
Sodium1000 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Aluminum Foil
Large Bowl
Silicone Brush



Cut potatoes into 1/2-inch thick wedges. Toss the potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min. When the potatoes are tender, sprinkle over the cheddar cheese. Return to the oven. Cook, until the cheese is melted, 3-4 min.


While the potatoes roast, arrange ribs on a foil-lined baking sheet, reserving the sauce in the packaging. Season the ribs with salt and pepper. Set aside. Add the reserved sauce from the packaging to a small pot. Cook, over medium heat, until slightly reduced, 5-6 min.


Cook the ribs in the top of the oven, until warmed through, 10-12 min.** When the sauce has thickened, remove from heat and stir in 1 tbsp balsamic glaze (dbl for 4 ppl). Season with salt and pepper.


While the ribs cook, finely chop the chives. Whisk together the mayo, 1 tbsp vinegar and 1 tsp sugar in a large bowl. Add the slaw mix and salad topper. Toss to combine. Season with salt and pepper.


Brush the ribs with the balsamic BBQ sauce. Divide the cheesy potatoes between plates. Dollop over the sour cream and sprinkle over the chives. Divide the ribs and creamy slaw between plates.